Saki Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water while you prepare the cocktail to ensure it's well chilled.

Prepare garnish

Thinly slice one pear for the garnish and pick a small sprig of micro mint or thyme. Set aside.

Dry shake (if using egg white)

If using the egg white: combine gin, pear brandy, yuzu liqueur, fresh lemon juice, simple syrup, orange bitters, and the egg white in the cocktail shaker. Seal and dry-shake vigorously (no ice) for 15–20 seconds to emulsify and build foam.

Wet shake

Add a generous scoop of ice to the shaker. Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well diluted (aim for about 20–25% dilution overall).

Double strain

Discard the ice from the chilled glass. Use both the shaker strainer and a fine strainer to pour the cocktail into the chilled coupe or martini glass—this captures ice shards and creates a smooth texture.

If not using egg white

If you omitted the egg white, combine all liquid ingredients with ice in the shaker and shake vigorously for 10–15 seconds; then double-strain into the chilled glass.

Garnish the cocktail with the thin pear slice laid across the rim or floated on the foam. Finish with a small sprig of micro mint or thyme tucked under the pear. Optionally, express a lemon peel over the drink and discard for an extra citrus aroma.

Serve immediately. The SAKI is a bright, slightly floral and fruity cocktail — adjust yuzu and simple syrup to taste for more tartness or sweetness.